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My family love curry, especially Thai green curry. This dish is easy to make and the green curry paste can be refrigerated and use several times. For vegetarian version, just omit the chicken and add more vegetable i.e.; eggplant, zucchini, beansprout etc.

To make your own Green Curry Paste you will need:

5 large green chillies, chopped

5 red birds eye chillies

2 stalk of lemongrass ( just the thick bottom only, thinly sliced)

1 lime rind

4 shallots

4 garlic

3 coriander root, chopped

about 2 cm ginger,

about 2cm galangal

1/2 tspn coriander seeds

1/3 tspn black peppercorns

1/2 tspn salt

1 tspn of shrimp paste

a handfull of fresh coriander

5 kafir lime leaves, chopped

Method:

Add all the ingredients above and blend all until it forms a paste. Optional, you can put all the ingredients in a mortar and pestle. I use the blender. The result is still delicious 🙂

Put the green paste in a glass jar top it with olive oil. Keep it refrigerate.

For the green curry chicken:

2 large tablespoon of green curry paste

500 gram chicken breast or chicken thigh fillet, thinly slice

2 x 270ml coconut milk

capsicum, thinly slice

eggplant, if you like, cut into small chunks

coriander leave to garnish

Method:

Marinate the chicken with a bit of salt, pepper, and lime/lemon juice and 1 tspn of green curry paste for 15 minutes or so.

Heat oil in a saucepan and add 2 tablespoon of coconut milk and green curry paste. Stir until fragrant.

Add the chicken, cook until the chicken is brown. Add the rest of the coconut milk, eggplant, capsicum, lemon juice and let it cook until the chicken is tender. Stirring occasionally. You can add salt and pepper to taste and 2 tspn raw sugar. Let it simmer for 15 minutes. Serve with steamed jasmine rice and garnish with coriander leaves.

Note: Pardon me, I don’t really have better photos as when I finished cook it was quite dark already, thus the family demolished it in under 60 minutes :p

Source: Inked In Color and I modified here and there to make it more to my family liking.

I don’t remember if I’ve had posted this dish or not. Anyway since I haven’t been posting anything in here yet for quite a long period so I decided to re-post this recipe again.

Rendang is one of famous and popular dish in Indonesia. It is a traditional dish of West Sumatra. My father is from Padang, West Sumatra, so I was introduced to this dish since I was little. When Lebaran or Idul Fitri (end of Ramadhan) comes, rendang is eaten with lemang (glutinous rice cooked in coconut milk inside segments of bamboo).

Originally this recipe I got it from my friend’s mother-in-law and since then I always use this recipe. The spicing is very simple and it has always given me good result. Rendang can be made with other meat besides the traditional beef. My brother in law tried it with kangaroo. Mostly the ingredients are fresh, except for the coconut milk and desiccated coconut. If you can be bothered you can find the whole fresh coconut either in the market or sometimes Wollies has it too. I have tried instant rendang that you can find in big supermarket or small delicatessen but I have to say that the flavour is far from the real thing. Making rendang from scratch though time consuming but it’s easy and doesn’t need constant attention. Basically the meat is cut into chunky cubes then boiled in the large pots, not in the water but in spiced coconut milk, which slowly penetrated the meat and give it a delicious flavour.

Ingredients:

6 shallots

4 cloves of garlic

10 big chillies and 5 small chillies ( it can vary depends on how spicy you’d like)

2cm ginger

2cm turmeric root ( or 1 tsp ground turmeric)

1 tsp chopped galangal ( or 1/2 tsp ground galangal)

2 lemongrass stem, crushed

4 kafir lime leaves

1 kg beef diced ( or you can used chuck steak and cut into cubes of about 2 cm)

150 gr desiccated coconut, light fry without oil, until it browns, be careful not to burn it.

400 gr coconut milk (Ayam Brand is the best brand)

Put shallots, garlic, chillies, ginger, turmeric, galangal in a blender and puree until smooth. Heat oil in a large saucepan and cook this paste just about 2 minutes then add the meat, stir the contents of the pan and covered until the meat get juicy. Add the lemongrass and kafir lime leaves, and the desiccated coconut and mixed altogether. Then add the coconut milk and stir for 2 or 3 minutes. Reduced heat, cook for 45 minutes, cover, stirring occasionally. Add salt and pepper to taste. From now on the rendang needs to be stirred frequently. When the coconut oil becomes thick and brown, stir continuously for about 15 minutes until the oil more less completely absorbed by the meat. Serve hot with rice.

this recipe originally I got it from a friend’s mother. it’s easy to make and taste delicious. you can use red snapper fish, ask the shop to clean and cut in to batches for you….save you a lot of time.

Ingredients:

Blend:

4 garlic

4 shallots

6 chillies

2 pieces ginger

2 pieces turmeric

galanggal

1 red snapper fish, clean, cut into batches

lemongrass

4 kafir lime leaves

400ml coconut milk

tamarind (optional)

Methods:

Saute all garlic, shallots, chillies, ginger, turmeric, and galanggal with oil. Add coconut milk cook until it boils then add the fish, lemongrass, tamarind, and kafir lime leaves. You probably need to add about 1 or 2 cups water (depend on how many fish you use), stirring occasionally, simmer until the fish is cooked.

note: i will post the picture later, as i forget to take a pic before it all gone!